Burkina Faso-Style Grilled Beef Skewers

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Brochettes are a beloved street-food staple across Burkina Faso, where spice-rubbed beef sizzles over open charcoal grills in markets and roadside stands. This version uses a creamy peanut-and-ginger marinade to tenderize the meat, finished with a fiery West African dry spice rub called yaji. Serve piled on raw onions with bread or rice for an authentic Ouagadougou-style meal.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 5 gSugar
• 44 gProtein
• 720 mgSodium
• 780 mgPotassium
• 70 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lb (680 g) beef sirloin or top round, cut into 1-inch cubes
• 1/3 cup smooth unsweetened peanut butter
• 1 medium yellow onion, finely grated
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil

For the yaji spice rub

• 2 tablespoons ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons sweet paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 1/2 teaspoons fine sea salt

For serving

• 1 large red onion, sliced into thick rings
• 2 ripe tomatoes, cut into wedges
• 1 fresh baguette or 3 cups steamed white rice
• 8 wooden or metal skewers

Directions

1. In a large bowl, whisk together the peanut butter, grated onion, garlic, fresh ginger, tomato paste, soy sauce, and oil until a smooth paste forms.
2. Add the beef cubes to the bowl and toss thoroughly until every piece is coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors penetrate.
3. If using wooden skewers, soak them in cold water for 30 minutes so they do not burn on the grill. In a small bowl, stir together all the yaji spice rub ingredients and set aside.
4. Thread the marinated beef onto the skewers, threading 5 to 6 cubes per skewer and leaving small gaps between pieces for even cooking.
5. Preheat a charcoal grill or cast-iron grill pan over high heat to about 450°F. Lightly brush the grates with oil just before cooking.
6. Sear the skewers for 2 to 3 minutes per side, turning with tongs to char all four sides, for a total of 8 to 10 minutes for medium doneness.
7. The moment the skewers come off the heat, sprinkle the yaji spice rub generously over every side so it sticks to the hot, glossy surface of the beef.
8. Let the skewers rest on a warm platter for 3 minutes, then pile them over the sliced onion rings and tomato wedges. Serve immediately with crusty baguette or steamed rice.

Cook’s Notes

• Soak wooden skewers in water for 30 minutes to keep them from catching fire, or use flat metal skewers for best grill marks.
• For the most authentic Burkinabè street flavor, substitute half the beef with trimmed, cubed beef heart.
• Traditional vendors cook over hardwood charcoal; mesquite or hickory chips in a gas grill give a similar smoky note.
• Adjust the cayenne up or down to match your heat tolerance; the rub keeps for 2 months in an airtight jar.
• Serve with extra lime wedges and a small dish of extra yaji on the side so guests can customize each bite.

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